Vegan Mushroom Stroganoff

Dinner made easy with this Vegan Mushroom Stroganoff made with a combination of juicy portobellos and button mushrooms for a creamy and tart pasta.

This post contains affiliate links. For more information, check out myprivacy policy.

At the end of every year I like to do a quick search on “most Googled recipes of (said year)“. By doing this, I am able to figure out what people are cooking around the country and, more importantly, what people are ready to see veganized. The dishes that turn up on these searches become some of the biggest inspirations for my blog.

After my searches, I compiled a list of about 20 recipes that were highly searched over the year. From there I get to work figuring out which ones I wanted to attempt to veganize and put back out into the world. Now that the 30 day cleanse is over, I can start sharing some of the recipes I’ve been working on so far in 2018.

MY LATEST VIDEOS

First up, this vegan Mushroom Stroganoff.

Turns out that Beef Stroganoff was one of the MOST searched recipes of 2017. This came as a bit of a surprise to me as a) I didn’t realize people were still eating beef (vegan bubble – sorry, not sorry) and b) Stroganoff is not something I’ve ever thought to make. Clearly my head is not where everyone else’s was last year.

Stroganoff, for those of you who don’t know, is a Russian dish traditionally centered around beef that is cooked in a sour cream based sauce and served over egg noodles. Beef. Sour Cream. Egg Noodles. As you can imagine, veganizing Beef Stroganoff took a couple of steps.

This first step was swapping out the beef for my favorite whole food meat substitution. Portobellos.

While portobellos will in no way fool anyone into believe they’re eating beef, they are a meaty and juicy vegetable that takes on the flavors surrounding it and, for those reasons, a delicious replacement for my veganized Beef Stroganoff.

The second step was the sour cream, the important ingredient that gives Stroganoff it’s signature creamy tanginess. I made this recipe two different ways, once using store bought vegan sour cream and a second time using homemade cashew sour cream. My preference was the store bought both for the flavor and consistency it provided but if you don’t have access to vegan sour cream, the homemade option works quite well.

Look at that creamy sauce filled with mushroom deliciousness!

And last step in veganizing this dish was swapping out the egg noodles. While you can find vegan ribbon noodles, they aren’t very accessible. I personally went to a couple stores with no luck. And since I try to keep the recipe on the blog accessible to YOU, it makes no sense for me to track down a rare product. For that reason I went with fusilli pasta which was a great alternative.

Or, if you’re more skilled than I, you could try making your own ribbon pasta at home.

There you have it. Beef? Check. Sour Cream? Check. Egg Noodles? Check. Yep, we’ve got ourselves a delicious and easy to make vegan mushroom stroganoff. So let’s save some cows this year and replace some of those highly searched beef stroganoffs with portobello stroganoffs in 2018.

In a large pot, bring 2 quarts of water to a boil. Add pasta and cook until pasta is al dente, about 7 minutes. Remove from heat and strain out the water with a colander. Rinse with cold water and set aside.

In a large cast iron skillet, melt the vegan butter over medium heat. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until juices are released and onions and mushrooms are slightly browned. Transfer to a bowl and return skillet to heat.

Cut portobello into 1/4" thick slices. Add to the prepared skillet and sauté for about 3 minutes. Mix together 1 cup of vegetable broth, vegan Worcestershire sauce, and salt. Add to portobellos. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes until portobellos have reduced about 25% in size.

In a small bowl combine the remaining 1 cup of vegetable broth with 3 tablespoons of flour. Mix until all the flour is dissolved. Add to the portobellos along with the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 2 minutes.

Stir in vegan sour cream and heat until warm. Do not boil. Remove from heat. Toss with prepared pasta and serve immediately with fresh parsley.

Nutrition Facts

Vegan Mushroom Stroganoff

Amount Per Serving

Calories 472Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 5g25%

Sodium 1139mg47%

Potassium 415mg12%

Total Carbohydrates 72g24%

Dietary Fiber 3g12%

Sugars 9g

Protein 12g24%

Vitamin A13.6%

Vitamin C9.4%

Calcium3.2%

Iron9.5%

* Percent Daily Values are based on a 2000 calorie diet.

If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

always when I look for something special I come back to you, my darling vegan, You have the easiest and best tasting recipes and this one is no different. I made this stroganoff for todays meal and it was so good. So I was asked to bring something nice and elegant to a dinner. So I will use that same recipe with a “tad” of lemon and fill puff pastry then add a bit of vegan parmesan and put it back into the oven to bake a bit and serve them on bed of green lettuce and tiny tomatoes In my country we used to call this Ragou Fin.. One can also serve this recipe over some toast for a light lunch. Thank you

Amazingly delicious thank you for the recipe! One of my favourite meals as a a kid was meatballs and mashed potatoes made with cambells cream of mushroom soup- this is so much better! I made it last night and ate it over oven roasted potatoes and left overs today on rice I think you could put this sauce on just about anything! I will eventually try it on pasta (when I feel like eating gluten) as I’m sure that will also be a big hit. Deserves more than five stars you need an amp that goes to eleven !

I made this last night and it was everything I ever wanted! I had a vision of a mushroom risotto, so i made this with just white mushrooms (no portobello) and once finished, mixed in with cooked brown rice. It was phenomenal! I would add some bean sprouts and scallions for added crunch to my cheat of a risotto. Wow! I love it!

My husband, daughter,10,and myself recently decided to go vegan. Thank you for such thoughtful and delicious recipes!! We aren’t missing our old ways at all!!! We followed the recipe and used Tofutti sour cream. Tasted just like the real thing, without the “bite”. 5 stars

I tried this recipe last night for dinner and it did not disappoint!! I made the decision to go vegan last July and my previously carnivorous husband is about 80% there, recipes like this have definitely been helping to sway him toward a full commitment! Thank you for all of your amazing recipes I just adore everything about your blog!!

POPULAR RECIPES

Footer

Affiliate Link Disclosure My Darling Vegan contains affiliate links. This means I receive a small commission with each purchase you make on this site. Please know that I only promote products which I use and absolutely love. Thanks for your support!